;

This week on Wisconsin Foodie Chef Adam Siegel prepares a dish from the Lake Park Bistro menu.


Recipe From Chef Adam Siegel of Lake Park Bistro.

Bartolotta’s Lake Park Bistro

3133 E Newberry Blvd
Milwaukee, WI 53211
(414) 962-6300‎
www.lakeparkbistro.com

Serves 4 people
Ingredients:
5 ea eggs, extra large
1 lb crimini mushrooms, washed and sliced thin
8 oz frisee (curly endive) lettuce, washed and spun
1 tsp chives, minced
1 cup Japanese breadcrumbs, ground fine
1 oz sherry vinegar
2 oz extra virgin olive oil
6 oz butter, unsalted
to taste sea salt
1 oz black truffle oil
1 tsp black truffle pieces
to taste iodized salt
to taste cracked black pepper
2 qt vegetable or corn oil for frying
4 slices brioche or baguette

Method:

* Put the vegetable oil into a deep pot and heat to about 350 degrees.
* Bring a covered pot of salted water to a boil over high heat.
* Fill a medium bowl with ice water.
* Place four eggs into the boiling water, cover and cook for exactly 5 minutes and 45 seconds. Remove the eggs and submerge into the bowl of ice water. This will stop the eggs from cooking any further, resulting in eggs that have cooked whites and raw yolks.
* While the eggs are cooling, take the remaining raw egg and crack into a small bowl. Add a teaspoon of water and salt to taste, whisk together.
* Place the breadcrumbs into a separate bowl.
* Start to peel the eggs carefully, placing them on a paper towel to drain some of the water.
* Begin breading the eggs by taking them one at a time and placing first into the breadcrumbs, then place into the egg wash, then back into the breadcrumbs. Hold the eggs refrigerated until needed.
* Place a medium stainless steel sauté pan over high heat, add the butter, melt, add the mushrooms and sauté. Season with salt and pepper to taste and sauté until golden brown. Add the chives and black truffle pieces. Add in the vinegar and olive oil.
* Put the frisee into a medium sized mixing bowl. Pour the mushrooms into the bowl and mix together. At the same time fry the eggs in the oil for about 45 seconds.
* Divide the salad into four salad bowls, top with a fried egg. Drizzle truffle oil over the egg and then season with the sea salt. Serve with either toasted brioche or baguette.
* Serve and enjoy!

More Articles

New 10th Season Starts January 18th!

All you need to know about our new season of Wisconsin Foodie. Links to the TV Schedule, Facebook, and Youtube. Check it out!

by: Arthur Ircink

A Roaring 20’s New Year’s Eve

Kick off 2018 in style at Milwaukee’s landmark art deco hotel. In partnership with Wisconsin Foodie and Edible Milwaukee, the Ambassador presents “A Roaring 20’s New Year’s Eve”.

by: Arthur Ircink

THIS WEEK ON FOODIE: Usingers & Karl Ratzsch

On the season finale of Wisconsin Foodie, we look at two of Milwaukee’s oldest food institutions: Karl Ratzsch and Usinger’s Sausage!

by: Arthur Ircink

THIS WEEK ON FOODIE: Anarchy Acres

This week on foodie, we see some extreme farming on Anarchy Acres! Charlie Tennessen and his three donkeys plow the fields to raise some heritage wheats to make some unique breads!

by: Arthur Ircink

THIS WEEK ON FOODIE: Iron Grate BBQ & Twist and Sprout Farms

This week on Foodie, we go slow and low with Iron Grate BBQ’s Chef Aaron Patin as he shares his barbecue views as well as where he gets his pork from Twist and Sprout Farms.

by: Arthur Ircink

THIS WEEK ON FOODIE: Red Cabin at Green Acres & Idlewile Inn

We check out a couple of couples and their suppers clubs with Red Cabin at Green Acres and Idlewile Inn.

by: Arthur Ircink

THIS WEEK ON FOODIE: Juice Kitchen & Tandem

This week on Foodie, we go try some of The Juice Kitchen’s nutritious juices then walk up the street to Tandem and their incredible fried chicken.

by: Arthur Ircink

THIS WEEK ON FOODIE: Roots Chocolate & Bos Meadery

This week on Foodie, we check out Roots Chocolate’s delectable delights and wash it down with Bos Meadery’s magical mead!

by: Arthur Ircink

THIS WEEK ON FOODIE: Morel Fest & Meisters Cheese

This week on Foodie, we loved Muscoda so much that we stuck around for Morel Fest and then went to Meisters Cheese!

by: Arthur Ircink

THIS WEEK ON FOODIE: Forage, Fish, Feast

This week on Foodie, we venture into nature to harvest wild asparagus, morels, and fish. After collect our ingredients, Luke Zahm of Driftless Café works them into a delicious meal!

by: Arthur Ircink

Illing Co
Winter Smorgasbord
WMMB - Rotational AD
Our Media Partners
Wisconsin Foodie Winter Smörgåsbord is proud to have the support of the following partners:

Copyright © 2017 Wisconsin Foodie. All rights reserved.

Use of this Site constitutes acceptance of our User Agreement and Privacy Policy. The material on this site may not be reproduced, distributed, transmitted, cached, or otherwise used, except with the prior written permission of Wisconsin Foodie